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https://ypir.lib.yamaguchi-u.ac.jp/fu/416
Journal of National Fisheries University Volume 50 Issue 3
published_at 2002-03
Superheated Steam Heating to Reduce the Bacterial Counts in the Boiled-Dry Sardine Fry, Shirasu-Boshi
過熱水蒸気加熱によるしらす干しの細菌数低下
Hamada Moritsugu
Ohta Yasuyuki
Kawamura Kouki
Ura Hiroyuki
Fujisawa Hiroaki
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